Mushroom and Parsley Chicken Alfredo
An indulgent, creamy chicken dish served best over pasta. Bon appetit.
Servings: 4
Ingredients
- 2 large chicken breasts thawed
- 8 oz mushrooms of choice I used shiitake
- 1/4 cup fresh parsley chopped
- 4 cloves fresh garlic minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 3 tbsp olive oil
- 8 oz spaghetti, linguine, or angel hair pasta
- Seasoning: salt, pepper, garlic powder, chopped onion, red pepper flakes, dried parsley flakes
Instructions
- Heat 1 tbsp of olive oil in cast iron or nonstick skillet on medium heat. Pat chicken dry with a paper towel. Season both sides of chicken breast with salt and pepper and cook on skillet. Cook for about 4-5 minutes on each side for a nice sear. Set aside in warmer, if possible.
- While chicken is cooking, boil water and follow packaging instructions for pasta of choice.
- Throw 1 tbsp of butter into the pan where chicken was cooking to scrape up chicken bits, then add additional 1 tbsp of butter and mushrooms. Saute for 2-3 minutes, add minced garlic and saute for an additional minute.
- Add chicken stock, heavy cream, and fresh parsley to the pan, cooking for 2-3 minutes. Add seasoning to your liking - the spices I used are listed in the ingredients.
- If you haven't already, slice your chicken into strips and add it back into the pan with the sauce, tossing to coat. Keep on low-medium heat.
- Drain pasta of choice and toss with 2 tbsp olive oil and any seasoning you like. Serve chicken over pasta, season the top with a sprinkle of red pepper flakes and dried parsley flakes, and enjoy. Bon appetit!
Notes
Note: My chicken breast was very thick, so I ended up searing both sides then slicing them into strips and finishing the cooking in the pan for an additional 5 minutes. If your chicken breast is thin enough to cook through without cutting, wait to cut into strips until serving.